Directions

• Blitz the biscuits in a food processor until fine. Mix with melted butter and press down firmly into a deep springform tin. Leave to chill in a fridge.
• Whisk together the cream cheese and icing sugar until thick and smooth.
• Pour in the double cream and continue to whisk on high speed until thick and fluffy.
• Fold in the melted chocolate until fully incorporated.
• Spread mixture evenly over the biscuit base and set aside.
• For the sauce, place the raspberries (I used strawberries because I forgot the raspberries!) and water in a pan over high heat. Cook until the raspberries (or strawberries) begin to soften and dissolve. Remove from heat and allow to cool fully.
• Spread sauce over the cheesecake and chill in the fridge for 2-3 hours (or preferably overnight) before slicing and enjoying!